Carrot-Zucchini Cake
Recipe from Midwest Living

Carrot-Zucchini Cake

not yet rated

add your rating
add a comment
Servings: 12
Prep Time: 40 mins
Related Categories: Cake, Desserts
Recent Activity:
  • 2 1/2  cups 
    all-purpose flour
  • 2   teaspoons 
    baking powder
  • 1 3/4  teaspoons 
    ground cinnamon
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground nutmeg
  • 1   cup 
  • 1 3/4  cups 
  • 1   teaspoon 
  • 4   
  • 1/2  cup 
    evaporated milk
  • 1 1/2  teaspoons 
    lemon juice
  • 1 1/2  cups 
    finely shredded carrots
  • 1 1/2  cups 
    finely shredded unpeeled zucchini
  • 3/4  cup 
    finely chopped pecans
  • 1   
    recipe Pecan-Cream Cheese Icing (see recipe below)
Pecan-Cream Cheese Icing
  • 2  3  ounce package 
    cream cheese, softened
  • 4   teaspoons 
  • 2   teaspoons 
  • 4 1/2  cups 
    powdered sugar, sifted
  • 1/2  cup 
    finely chopped pecans

Grease and flour a 13x9x2-inch baking pan or two 9x1-1/2-inch round cake pans; set aside.
Stir together flour, baking powder, cinnamon, soda, salt, and nutmeg.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat until well combined.
Add eggs, one at a time, beating well after each.
Stir together the milk and lemon juice. Add dry ingredients and milk mixture alternately to beaten mixture, beating on low speed after each addition, just until combined.
Stir in the carrots and zucchini and fold in the nuts. Pour batter into the prepared pan(s).
Bake in a 350 degree F oven 45 to 50 minutes (about 40 minutes for 9-inch pans) or until a toothpick inserted near the center(s) comes out clean. Place 13x9-inch cake in pan on a wire rack and cool thoroughly. Or for round layers, cool in pans on wire racks for 10 minutes. Remove cakes from pans; cool on wire racks.
Frost top of cake in 13x9-inch pan or fill and frost 9-inch layers with Pecan-Cream Cheese Icing. Makes 12 servings.
Pecan-Cream Cheese Icing
Combine cream cheese, milk, and vanilla. Beat until smooth and fluffy. Gradually add powdered sugar to creamed mixture; beat until smooth and fluffy. Stir in finely chopped pecans. If necessary, add additional milk to make frosting of spreading consistency.

Make Ahead Tip
  • Prepare and frost cake; cover and chill up to 24 hours.
Nutrition information
Per Serving: cal. (kcal) 666, Fat, total (g) 32, chol. (mg) 132, sat. fat (g) 13, carb. (g) 90, Monosaturated fat (g) 14, Polyunsaturated fat (g) 4, fiber (g) 3, sugar (g) 68, pro. (g) 8, vit. A (IU) 2575, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 65, Cobalamin (Vit. B12) (g) 0, sodium (mg) 395, Potassium (mg) 241, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Gluten Free Cake with Honey and Almonds
... and make her a gluten free cake for Mother's Day. To make matters more complicated for my search, she...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... read more...
Dessert Tonight: Revisiting the Icebox Cake
...I have been a fan of the icebox cake, Better Than Robert Redford, for years. A dear friend of ours... read more...
Dessert Trend to Try: Mini Milk Chocolate Cakes
... favorite foods are adorable. Fortunately, you don't need a recipe specific to mini cakes to make them.... For example, I took this recipe for a milk chocolate layer cake to make individually sized treats. Use a... biscuit cutter or even a water glass to cut out circles from the baked cake, then layer them with frosting... read more...
how tos